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Try these delicious recipes from our sponsors at Pana Organic


Try these delicious recipes from our sponsors at Pana Organic

Credit: Pana Organic

Try these delicious recipes from our sponsors at Pana Organic.

Sticky Date Brownie

Serves: 4-6

Ingredients

Method

  • Sticky Date Brownie
  • 50 g desiccated coconut
  • 6 ½ medjool dates, pitted
  • 50 ml filtered water
  • 1 tablespoon lacuma powder
  • Pinch of Himalayan pink salt
  • 4 tablespoons nut flour
  • 2 teaspoons cacao powder
  • 25 g activated walnuts, roughly chopped
  • Pana Organic Salted Caramel Dairy Free Ice Cream

  • Butterscotch Sauce
  • 100 ml Brazil nut milk (or other nut milk)
  • 50 g cacao butter, melted
  • 120 g coconut sugar
  • 4 tablespoons lacuma powder
  1. Line your cake or brownie tin with baking paper.
  2. Blitz the desiccated coconut in a food processer until very fine, then set aside.
  3. Pulse the dates, water, lacuma powder and salt in a food processor or high-speed blender, leaving the mixture slightly chunky.
  4. Transfer the mixture to a bowl and add the blitzed coconut, along with the nut flour and cacao powder.
  5. Massage together with your hands until all ingredients have been incorporated, then fold through the chopped nuts.
  6. Press the mixture into the tin to mould it into shape. Pop the mixture out of the tin and place it on a mesh dehydrator tray.
  7. Dehydrate overnight at 40°C.
  8. Butterscotch Sauce: Whisk all the ingredients together in a bowl. Store in the fridge until needed, or use straight away.
  9. Cut the brownie into four to six portions and serve with Pana Organic Salted Caramel Dairy Free Ice Cream and butterscotch sauce.

Orange Ginger Zinger

Serves: 3

Try these delicious recipes from our sponsors at Pana Organic

Ingredients

Method

  • Cacao Soil
  • 65 g desiccated coconut
    60 g cacao powder
  • 5 medjool dates, pitted
  • pinch of Himalayan pink salt
  • 2 tablespoons cacao nibs

  • Ginger Cake
  • 1 flax egg (1 tablespoon flax (linseed) meal + 3 tablespoons filtered water)
  • 90 g cashew meal
  • 90 g coconut sugar
  • Pinch of Himalayan pink salt
  • ½ teaspoon grated fresh ginger

  • Ginger Syrup
  • 3 tablespoons maple syrup
  • 3 tablespoons filtered water
  • Grated fresh ginger, to taste

  • Garnish
  • 3 dehydrated orange slices
    Flesh of 1 orange, chopped
  • Fresh orange, cut into chunks, to serve
  • Fresh herbs, to garnish
    Pana Organic Passionfruit Ripple Dairy Free Ice Cream
  • Pana Organic Orange, Pistachio & Quinoa Ganache
  1. Cacao Soil Method: Blitz all the ingredients except the cacao nibs in a food processor until the mixture comes together.
  2. Add the cacao nibs, then blitz in a short burst, so the nibs are evenly distributed and slightly chopped.
  3. Ginger Cake Method: To make the flax egg, combine the flax (linseed) meal and water into a small bowl.
  4. Refrigerate for about 15 minutes. The water will be completely absorbed by the flax (linseed) and a soft gel will form.
  5. Blitz the cashew meal, coconut sugar and salt in a food processor until very fine.
  6. Transfer to a bowl and fold in the flax egg and fresh ginger.
  7. Make sure all the ingredients are combined, but be careful not to overmix.
  8. Shape the dough to your desired thickness and then cut into rounds with a cookie cutter.
  9. Place the rounds on a mesh dehydrator tray and dehydrate at 40°C for 24–48 hours.
  10. Note: The longer you dry the mix, the more a crust will form on the outside of the cakes.
  11. Ginger Syrup Method: Whisk all the ingredients together in a bowl, then store in the fridge until needed.
  12. Brush syrup onto the ginger cake before serving.
  13. To Serve: Garnish your plate and serve with Pana Organic Passionfruit Ripple Dairy Free Ice Cream and Pana Organic Orange, Pistachio & Quinoa Ganache